We don't eat much bread in our family. And I'm just gonna go ahead and admit that it's kind of annoying. It certainly isn't because it isn't delicious. It's just because I don't like serving up all those empty, simple carbs. I sure wish that somehow suddenly a giant loaf of rosemary bread dipped in balsamic-laced, roasted garlic-infused olive oil would magically become health food. But alas. I don't see it happenin'.
So. We eat some of that amazingly fragrant rosemary bread occasionally--for special occasions and when we've been super disciplined and deserve a little splurge (Or ok--a pretty big splurge. Whatever. Stop judging me for wanting all of the rosemary bread.)
But most of the time, I try to avoid such things. So a little treat like this--even thought it really isn't a biscuit at all--can sometimes be just the right bite to make us not miss those carbs so much.
2 cups finely grated or processed raw cauliflower
1 large shallot, finely minced
2 garlic cloves, finely minced
1 large jalapeno, finely minced
2 eggs, beaten
2 tablespoons butter, melted
1/3 cup grated Parmesan cheese
2 cups shredded sharp Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/8 cup coconut flour
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine cauliflower, shallot, garlic, jalapeno, eggs and melted butter.
3. Add cheeses and mix well.
4. Stir in salt, pepper, baking powder and coconut flour and combine well.
5. Spray muffin tin with nonstick spray and combine mixture evenly into 12 cups.
6. Bake at 375 degrees for 30 minutes or until firm and golden brown.
These are delicious served as a stand-alone side dish with just about any meal, but my favorite way to serve them is with a saucy meat dish like barbecued pulled pork or slow-cooked beef roast.